BMIE5002 Entrepreneurship and Strategic Decision Making Assessment 1 Brief 2025-26 | DMU

You can see the related solution of this brief: Entrepreneurship Assignment Example

BMIE5002 Entrepreneurship and Strategic Decision Making Assessment 1 Brief 

Assessment 1 Information:  Pre-recorded Individual presentation (15 minutes/ Weighting 20%). 

The Assessment Task

You are a newly formed enterprise innovation team; you have been assigned to a project aimed at creating a new solution to address market gaps in the Food and Drink Industry. Utilising your research skills and deploying entrepreneurial, creative, and innovative strategies, you are tasked with developing a new product extension idea for a brand of your choice within this industry. Your objective is to do a 15 or 20-minute presentation to the management, appraising and evaluating the potential for a realistic, unexploited business opportunity for your chosen brand.

The new product extension plan presentation should consist of at least the following major objectives:

LO1: Deploy entrepreneurial, creative and innovative strategies to appraise and evaluate the potential for a realistic, unexploited business opportunity in a business sector. 
LO2: Apply Creative Problem-Solving to identify opportunities and ensure the initiative aligns with Sustainable Development Goals
LO3: Presentation and Clarity: Communicates ideas and findings effectively through a well-structured and coherent presentation.
LO4: Utilises appropriate visual aids or multimedia elements to enhance clarity and engagement.

Advice: Your presentation must include the following key elements:

• Identify and analyse a market gap or unmet consumer need within the Food and Drink Industry.
•  Apply Creative Problem-Solving to identify opportunities and ensure the initiative aligns with Sustainable Development Goals.
• Use the SCAMPER creativity technique to generate and develop a highly innovative product extension or solution that addresses the identified market opportunity.
• Evaluate the business potential of the proposed idea, demonstrating how it can capture untapped opportunities within the industry.
• Demonstrate understanding of market dynamics, consumer behaviour, and competition, explaining how sustainability drives advantage, cost reduction, risk management, and resilience.
• Critically assess the sustainability impact of the proposal using appropriate indicators such as (LCSA).
• Present a high-level implementation roadmap, identifying key stakeholders involved in delivering the innovation.
• Analyse potential risks and challenges (technological, operational, or market-related) and propose mitigation strategies.
• Your presentation should conclude with a clear summary of the proposal and strategic recommendations with references to support your claims 

Assessment Structure

1. Introduction

• Overview of the project objective: addressing market gaps in the Food and Drink Industry through sustainable, innovative product extension.
• Explanation of the assignment's focus on utilising research skills and creative problem-solving techniques.
• Brief introduction to the chosen brand within the Food and Drink Industry for which a new product extension idea will be developed.

2.0 Market Analysis

• Analysis of current market trends and challenges within the Food and Drink Industry.
• Identification of specific market gaps or unmet consumer needs.
• Examination of competitors' product offerings and consumer preferences.

3.0 Brand Selection and Analysis

• Rationale for selecting the specific brand for the product extension idea.
• Overview of the chosen brand's market position, target audience, and existing product portfolio.
• SWOT analysis of the brand to assess its strengths, weaknesses, opportunities, and threats.

4.0 Creative Problem Solving (CPS) Process

• Explanation of the CPS methodology used to generate innovative product ideas.
• Description of the steps involved in the CPS process, including problem identification, idea generation, and evaluation.
• Discussion of techniques such as brainstorming, mind mapping, and SCAMPER (Substitute, Combine, Adapt, Modify, put to another use, Eliminate, Reverse) used in the creative process.

5.0 New Product Extension Idea

• Presentation of the developed product extension idea for the chosen brand.
• Detailed description of the new product, including its features, benefits, and target market.
• Justification for how the product extension addresses identified sustainable market gaps and meets consumer needs.

6.0 Feasibility Assessment

• Evaluation of the feasibility and viability of the proposed product extension idea.
• Analysis of potential challenges, risks, and resource requirements.
• Consideration of factors such as production costs, distribution channels, and regulatory compliance.

7.0 Recommendation and Conclusion

• Summary of key findings and insights from the assignment.
• Reflection on the importance of creative problem-solving in innovation within the Food and Drink Industry.
• Recommendations for further development and implementation of the product extension idea.

8. References

Criteria for Assessment: How You Will Be Marked

The work will be assessed using the University mark descriptors, with individual comments attached to the rubric within the report. You will be marked based on the following table.

How To Submit Your Assessment

The assessment must be submitted by 12:00 pm (noon) UK time (GMT/BST) on 23/05/2025. No paper copies are required. You can access the submission link through the module web.

Your coursework will be given a zero mark if you do not submit a copy through Turnitin. Please take care to ensure that you have fully submitted your work. 

Please ensure that you have submitted your work using the correct file format; unreadable files will receive a mark of zero. The faculty accepts Microsoft Office and PDF documents unless otherwise advised by the module leader.

All work submitted after the submission deadline without a valid and approved reason will be subject to the University regulations on late submissions.

• If an assessment is submitted up to 14 days late, the mark for the work will be capped at the pass mark of 40 per cent for undergraduate modules or 50 per cent for postgraduate modules
• If an assessment is submitted beyond 14 calendar days late, the work will receive a mark of zero per cent
• The above applies to a student’s first attempt at the assessment. If work submitted as a reassessment of a previously failed assessment task is submitted later than the deadline, the work will immediately be given a mark of zero per cent
• If an assessment that is marked as pass/fail rather than given a percentage mark is submitted later than the deadline, the work will immediately be marked as a fail

The University wants you to do your best. However, we know that sometimes events happen, which means that you can’t submit your coursework by the deadline – these events should be beyond your control and not easy to predict.  If this happens, you can apply for an extension to your deadline for up to two weeks, or if you need longer, you can apply for a deferral, which takes you to the next assessment period (for example, to the re-sit period following the main Assessment Boards). You must apply before the deadline. You will find information about applying for extensions and deferrals here.

Students MUST keep a copy and/or an electronic file of their assignment.

Checks will be made on your work using anti-plagiarism software and approved plagiarism-checking websites.

Return of Marked Work

You can expect to have feedback returned to you in 15 working days. If, for any reason, there is a delay, you will be kept informed. Marks and feedback will be provided online. 

You must access the feedback you receive, as this will help to make improvements to your later work. You can request a meeting with your Module Leader or Personal Tutor to discuss your feedback in more detail. 

Marks will have been internally moderated only and will therefore be provisional; your mark will be formally agreed upon later in the year once the external examiner has completed their review. More information on assessment and feedback can be found here.

Academic Integrity

In submitting a piece of work for assessment, you must understand the University's requirements for maintaining academic integrity and ensure that the work does not contravene University regulations. Some examples of behaviour that would not be considered acceptable include plagiarism, re-use of previously assessed work, collusion with others and purchasing your assignment from a third party. For more information on academic offences, bad academic practice, and academic penalties, please read chapter four of our academic regulations.

Academic Support and Your Well-being

Referencing is the process of acknowledging other people’s work when you have used it in your assignment or research. It allows the reader to locate your source material as quickly and easily as possible so that they can read these sources themselves and verify the validity of your arguments. Referencing provides the link between what you write and the evidence on which it is based.

You identify the sources that you have used by citing them in the text of your assignment (called citations or in-text citations) and referencing them at the end of your assignment (called the reference list or end-text citations). The reference list only includes the sources cited in your text. The main referencing guide can be found here and includes information on the basics of referencing and achieving good academic practice. It also has tabs for the specific referencing styles depending on whether you require Harvard style used in business. 

The University has a wealth of support services available to students; further information can be obtained from Student Gateway, the Student Advice Centre, Library and Learning Services and, most importantly, your Personal Tutor. If you are struggling with your assessments and/or deadlines, please do seek help as soon as possible so that appropriate support and guidance can be identified and put in place for you. More information can be found on the Healthy DMU pages.

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